Maximilian Wieczorek

As Lead Process Engineer in the Insect Technology department, I take responsibility for guiding and managing on-site operations at customer facilities. I focus on advancing and expanding our technical portfolio, while driving the development of innovative process solutions in separation, processing, and end product conditioning. In this role, I combine technical leadership with strategic responsibility to strengthen both project success and the long-term growth of the department.

Within the Future Protein / Insect Technology department, I drive the planning and design of processes, evaluate new and existing solutions, and oversee technical commissioning in the areas of separation, processing, and end product conditioning. A key part of my work has been dedicated to process optimization and on-site project management at customer facilities, where I focus on enhancing and further developing existing process solutions.

During the development of my bachelor thesis, I dealt with important issues around preservation in general and the influence of thermal preservation processes on the microbiological and protein quality of insects for the purpose of feed production. The results flow into future projects.

Independent planning and processing, as well as interdisciplinary collaboration on various projects within application and process development food. In-depth trials and tests in the field of autonomous cooking and the signal transmission and conditioning.

Assist for several months with all work and processes involved in harvesting in 2018, 2019 and 2020 from September to November.

Interdisciplinary collaboration in research relevant topics: Support in the benchmarking system Active ingredient testing in the area of surface disinfection Stability tests in the area of surface disinfection

Perform and support duties in the cold kitchen and dessert areas. Assist with food serving and checks.

Co-responsible for all operations in the reception, pressing, wine care and bottling throughout the year, as well as mainly responsible for the training of apprentices in all practical and theoretical knowledge and applications. Responsible in many sub-areas of hygiene (control), quality management and general food safety. Advise and have a say in all relevant winemaking decisions.

As we are specialists in engineering & we take also responsibilities and act as problem solvers and integrators who respond to different requirements with interdisciplinary visions. In companies, industrial engineers occupy positions in all areas of the value creation process. In addition, we are also ideally prepared for successful employment in management, general management or consulting.

The scientific-technically oriented bachelor's degree program in applied food science and process engineering at the Sigmaringen Campus combines scientific knowledge with food- and hygiene-specific, nutritional-physiological, engineering-technical, ecological and business management knowledge. Sensory, physical, chemical, microbiological and modern molecular biological analysis methods, among others for quality control, meaningfully complement the training content.

One-year vocational college for the acquisition of the advanced technical college entrance qualification in the fields of biology and technology.

Strickhof is the Swiss-German center of excellence for education and services in agriculture and the food industry. In cooperation with the Zurich University of Applied Sciences, Strickhof offers high-quality, interdisciplinary basic and advanced training as well as services geared to independent businesses in the following areas: Agriculture, Horticulture, Animal Professions and Food Technology, Facility Management, Home Economics and Health.